The summer months aren’t great for oysters and we are always bummed to take them off our menus. But, as the sun sneaks away and the cold weather returns, so do the oysters! Chef Bradley shares his favorite mignonette below.
Mignonette for ½ shell oysters
¼ cup red wine vinegar
¼ cup dry white wine
1 tsp. cracked black pepper
1 Tbsp. minced shallots
1 tsp. freshly grated ginger
Mix well and enjoy!
While you’re browsing through the seafood section, why not pick up some mussels, too?! We recently shared Chef Steve Cain’s Thai Mussel Recipe, and now Bradley would like to share his Steamed Mussels with Bacon and Fennel.
Steamed Local Mussels with Bacon and fennel
Serves 2-4 as an appetizer
1-2 tsp. Olive oil
3-4 strips Bacon – diced
1 tsp. Garlic, fresh minced
1 tsp. Shallots, fresh minced
¾ lb. Mussels, fresh and cleaned
¼ cup Chopped fennel – bulb and fronds
Salt and pepper – To taste
3 oz. Dry white wine
2 Tbsp. Butter, softened
Heat oil and bacon in sauté pan over medium heat; cook until bacon is slightly crisp. (Pour off residual oil as needed) Add garlic and shallots; allow to sizzle slightly.
Add mussels and fennel, allow to heat thoroughly. Season with salt and pepper; add wine.
Cover and allow to steam until mussels begin to open. Add butter and mix in well.
Serve immediately with garlic bread.
*** If you’re loving all these great mussel recipes, you’ll have to swing by Koral Bar & Kitchen to try our Penn Cove Mussels with bacon-bleu cheese broth, garlic butter, sherry gastrique and garlic toast.